One of the best things about Thanksgiving is being able to eat dessert and claim it is a serving of vegetables. This recipe is from the Blilie sisters, whose story can be found on page 52.

Preheat oven to 400°. Poke a few holes in the sweet potatoes with a fork. Bake for 1 hour or until fork-tender. Remove from the oven and let cool. Turn the oven down to 350°. Cut open the sweet potatoes and scrape the insides into a large bowl. Mash the potatoes. Add the cream and mix thoroughly until creamy. Add the brown sugar and white sugar and mix well. Add in the SPICES, flour and melted butter and mix well. Add the eggs and mix again. Spoon the mixture evenly into a 9X9 inch pan. Set aside. In a medium bowl, combine all of the topping ingredients. Stir until crumbly. Spoon the topping mixture evenly on top of the sweet potato mixture. Bake at 350° for 30 minutes, until topping is bubbling and brown, let cool for 10 minutes at least and serve.

Prep. time: 15 minutes plus 1 hour potato-baking time
Cooking time: 30 minutes
Serves: 10-12

Nutritional Information:
Servings 12; Serving Size 1/2 cup (129g); Calories 390; Calories from fat 190; Total fat 21g; Cholesterol 70mg; Sodium 125mg; Carbohydrate 50g; Dietary Fiber 2g; Sugars 38g; Protein 3g.